Results 71 to 80 of about 48,888 (269)

Evaluation of changes in microbial populations on beef carcasses resulting from steam pasteurization [PDF]

, 1998
The steam pasteurization process (SPS 400) developed by Frigoscandia Food Process Systems (Bellevue, WA) was effective in reducing bacterial populations in both laboratory and commercial settings. The objective of steam pasteurization and other meat
Brown, T.L., Kastner, Curtis L., Kropf, Donald H., Nutsch, Abbey L., Peters, P.E., Phebus, Randall K.   +5 more
core   +2 more sources

The barley–malt–beer chain: A process and food safety approach

JSFA reports, EarlyView.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Thermal inactivation of Byssochlamys nivea in pineapple nectar combined with preliminary high pressure treatments [PDF]

, 2010
Byssochlamys nivea is a thermal resistant filamentous fungi and potential micotoxin producer. Recent studies have verified the presence of ascospores of such microorganism in samples of pineapple nectars.
Calado, V., Ferreira, E. H. R., Massaguer, P. R., Mendo, S., Rosenthal, A., Saraiva, J.   +5 more
core   +1 more source

High power ultrasound combined with supercritical carbon dioxide for the drying and microbial inactivation of coriander [PDF]

, 2018
This work explores the use of supercritical carbon dioxide (scCO2) drying in combination with High Power Ultrasound (HPU) to enhance both the dehydration efficiency and the microbial inactivation on coriander leaves.
Cozzi, Stefano, Michelino, Filippo, Spilimbergo, Sara, Vizzotto, Matteo Tobia, Zambon, Alessandro   +4 more
core   +1 more source

Effect of packing conditions on the acrylamide content in black ripe olives

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Black ripe olives are considered a ‘low‐acid canned food’ and must be sterilized in order to be safe. Acrylamide, a potential carcinogen, is formed in black olives during the thermal treatment. It is known that the formation of acrylamide is dependent on the pH of the olive flesh. The purpose of this study was designed to assess the
Mercedes Brenes‐Álvarez, Eduardo Medina, Concepción Romero   +2 more
wiley   +1 more source

Effect of ultrasonication on microbial quality, colour and ascorbic acid of passion-fruit juice during storage [PDF]

, 2017
Passion fruit juice (PFJ) has a delicate flavour very susceptible to thermal degradation. This study pursued to test the effect of sonication as non-thermal preservation method on some quality parameters of PFJ.
Gómez López, Vicente Manuel
core   +2 more sources

Osmolality of fortified human milk with contemporary human milk fortifiers

Nutrition in Clinical Practice, EarlyView.
Abstract Background Human milk fortification is critical to support preterm infant growth. Human milk fortifed to caloric densities above manufacturers’ recommendations are often necessary to achieve adequate growth. Fortified milk may be prepared 12–24 h before feeding, although practice variations exist.
Abigail Gardiner, Irmalís Flores González, Carrie Smith, Jacqueline Wessel, Jae H. Kim, Ting Ting Fu   +5 more
wiley   +1 more source

Effect of Conventional and Ohmic Pasteurization on Some Bioactive Components of Aloe vera Gel Juice [PDF]

Iranian Journal of Chemistry & Chemical Engineering, 2015
In this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated.
Hamed Saberian, Zohreh Hamidi Esfahani, Soleiman Abbasi   +2 more
doaj  

DEVELOPMENT OF PASTERIZATION MODES FOR HIGH-SUGAR CANS IN CONTINUOUS ACTING PASTEURIZERS

Пищевые системы, 2019
High-sugar canned fruits, such as jam, marmalade, confiture, are characterized by a high content of soluble dry solids and high acidity, which allows to apply to them pasteurization processes as heat treatment. In comparison with sterilization processes,
G. P. Pokudina, M. V. Trishkaneva, R. A. Volkova   +2 more
doaj   +1 more source